植物性來源乳酸菌之篩選、特性及應用於乳製產品方面之研究（Ⅰ）植物性來源乳酸菌之篩選及一般特性之探討

本研究之目的在於從本土植物性發酵產品中篩選具有優良特性的植物性來源乳酸菌，以期未來提供產業界參考利用。本研究從發酵小麥草及牧草中，進行植物性來源乳酸菌之篩選作業，以API 50 CHL套組來鑑定菌株種類，目前已確認二株為Lactobacillus brevis （L-1）及Lactobacillus pentosus（L-2）。一般特性試驗証實二株皆為革蘭氏陽性桿菌，其最適生長溫度分別為30及37°C，菌株皆能在含6.5% NaCl之培養液中生長，耐鹽性方面，L-2株優於L-1株。以API ZYM套組來測定菌株酵素活性，二株皆具較弱活性之糖解酵素及蛋白質水解酵素，但均不具有β-glucuronidase活性。

關鍵字

植物性來源乳酸菌；篩選；應用；特性

並列摘要

The objectives of this study were to screen the lactic acid bacteria from the domestic plant origin fermented foods for the future application to dairy and food industries. Two strains of the bacteria isolated from fermented wheat grass and herbage were screened and identified to be Lactobacillus brevis (L-1) and Lactobacillus pentosus (L-2) by API 50 CHL kit. General characteristic test revealed that both of the isolated bacteria belonged to gram positive rods and the optimum growth temperatures were 30 and 37°C, respectively. Both of the isolated bacteria could grow in culture medium which contained 6.5% NaCl, and L-2 strain was superior to L-1 strain in bile-tolerance. The enzyme activity evaluated by the API ZYM kit indicated that both of the isolated bacteria had lower activity of glycosidase and proteinase, but no activity of β-glucuronidase.

並列關鍵字

Plant origin lactic acid bacteria ； Screening ； Application ； Characteristic

主題瀏覽